Syrian muhammara recipe
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This is a Syrian dip made with roasted red peppers and walnuts. It's sweet and spicy and great for dipping toasted pitta into. Traditionally it should be made with pomegranate molasses, but don't worry if you can't find any as it's still delicious without and can be sweetened to taste with honey.
Lanarkshire, Scotland, UK
2 people made this
- 2 medium red bell peppers
- 50g fresh breadcrumbs
- 1 tablespoon fresh lemon juice
- 1/2 tablespoon pomegranate molasses (or honey)
- 1 teaspoon ground cumin
- 1 teaspoon red chilli flakes
- 1 crushed garlic clove
- 50g finely chopped walnuts
- 2 tablespoons olive oil, to finish
MethodPrep:15min ›Cook:30min ›Ready in:45min
- Preheat the oven to 200 C / Gas 6.
- Place the peppers whole onto a baking tray.
- Roast in the preheated oven for about 30 minutes, turning them occasionally, until they start to blacken.
- Place the peppers into a bowl and cover with cling film while they cool. When they’re cold enough peel away the skin and remove the seeds. There’s going to be pepper juice everywhere. Pat them dry.
- Put the peppers in a bowl with the breadcrumbs, lemon juice, molasses, cumin, chilli flakes and garlic and blend. You’re going for a textured paste here, not a juice, so don’t over do it.
- Stir in the walnuts and spoon into the container of your choice. Drizzle over the olive oil. Serve at room temperature with toasted pitta bread.
See it on my blog
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Muhammara Recipe (Syrian Red Pepper and Walnut Dip)
One of the best destinations for a foodie tourist visiting San Francisco, in my opinion, is Haig’s Delicacies. Founded in 1956 by an Armenian who immigrated to the U.S. from Turkey, the small family-owned shop is a prized treasure of bustling Clement Street—an off-the-path foodie neighborhood that’s really worth exploring. Haig’s carries thousands of edibles from all over the world—their spices, teas, candies, chutneys, spreads, and sauces make great gifts. They also offer a sit-down menu of delights like falafel, lahmajoun, fresh feta, incomparable hummus, and Armenian sausage sandwiches. (Perfect for breakfast, if you’re not totally egg-focused.)
It was at Haig’s that I first learned about muhammara—a traditional Syrian dip made with red peppers, walnuts, breadcrumbs, and olive oil. Versions vary, but often also include garlic, lemon juice, and pomegranate molasses. I live only two blocks from Haig’s, so there’s no reason that I needed to figure out how to make muhammara myself. After all, theirs is a family recipe passed down for generations and needs no improvement. Still, I thought it would be fun to try, and to share this recipe with those of you who don’t live a dolma’s throw from a renowned Mediterranean deli (once frequented by James Beard!).
Pomegranate molasses, by the way, is a thick, tart syrup that can be found at European markets or purchased online. It lasts for ages in the fridge even after the bottle’s been opened, and can be used in all kinds of Middle Eastern dishes—so the remainder won’t go to waste. As an alternate option, I experimented with using fresh pomegranate seeds instead of molasses in one of my batches. It was still delicious—just slightly lacked that rich, tart flavor the molasses adds. Honestly, you could even leave the pomegranate factor out altogether and the result would still be wonderful, so don’t stress if buying the molasses is a hassle and fresh poms are out of season.
Turkish Muhammara Recipe
Muhammara is one of the most beloved appetizers of Syrian, Levantine and Turkish cuisine. Like many recipes, it can be made with different ingredients in different countries. Even in Turkey, muhammara is prepared quite different region to region. But the main ingredients are the same red capsicum, walnuts and bread. You can add other ingredients according to your tasting until it becomes a spreadable consistency. What makes muhammara a delicious mezze is the correct ratio of the ingredients.
Muhammara can be eaten both as an appetizer and as a snack for breakfasts.
- 6 slices of stale bread
- 1.5 cups walnuts (coarsely ground)
- 5 tablespoons of hot pepper paste
- 5 tablespoons of tomato paste
- 1/2 cup freshly squeezed lemon juice
- 3 tablespoons of water
- 3 tablespoons of olive oil
- 3 cloves of garlic
- 2 teaspoons of salt
- 2 teaspoons of red chili peppers
- 1 teaspoon of cumin
- 1/2 teaspoon coriander
*In order to make the muhammara more delicious, you can shrink the walnuts by pouring them in mortar instead of a food processor, and use the resulting oil to make sauce. You can also use breadcrumbs instead of stale bread.
Walnut Hummus – Israeli Breakfast Recipes
Everything Bagel Latkes Recipe
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There are few things as wonderful as Israeli breakfast. Unlike the cheerios-and-milk American routine (or, even worse, the ubiquitous but tasteless nutrition bar), Israeli breakfasts are adventures in flavor, texture, and spice. Like the people themselves, Israelis’ breakfast foods are bold, with assertively tangy flavors, and comprise the freshest ingredients.
Think stacks of fresh pita to be dunked in hummus, labane (a thick yogurt-based cheese), fruity olive oil, and za’atar–the essential Israeli herb. All this accompanies fresh sliced cucumbers and tomatoes, as well as a spread of other cheeses and much more.
Here are recipes for three Israeli breakfast spreads: a nutty hummus, homemade labane, and Muhamarra — a Syrian red pepper and walnut spread with a kiss of pomegranate syrup. Serve these spreads with sliced vegetables, but also try them with my final recipe, pickled cauliflower. Its flavors are strong enough to stand up to the spreads. The cauliflower is great 24 hours after preparation and only improves with age.
How to make this red pepper spread
Once everything is roasted, toasted, and browned, blend it all together into a delicious dip and top with a drizzle of olive oil.
If you like it extra spicy, add more Aleppo chile flakes and a dash of cayenne.
If you’ll be roasting your own bell peppers, start with those since they take about 40 minutes in the oven.
Then, continue with the recipe or skip the roasting and use jarred instead. There will be a slight difference in smokiness, but either version is fantastic.
- Toast the walnuts: Add the nuts to a dry skillet and cook until toasted and fragrant, stirring occasionally. Remove and set aside.
- Make the base: In the same pan, saute the onion in oil until browned. Then stir in the garlic, tomato paste, cumin, and chile flakes.
- Blend the dip: Transfer the ingredients from the pan to a food processor with the roasted peppers and remaining ingredients. Blend until combined, then add the toasted walnuts and blend again.
- Garnish and serve: Spoon into a shallow dish and top with oil, fresh parsley, and extra walnuts.
- Storage - Keep this red pepper walnut dip in an airtight container in the refrigerator for up to a week, if it even lasts that long!
- Texture - I like to leave the dip a bit chunky for a more rustic texture, but you can easily blend it until smooth if you prefer.
- Chill - While it’s delicious fresh, the flavors intensify once it has been chilled. So whip up a big batch to enjoy throughout the week or make it ahead of time for a social gathering.
Other uses for this muhammara recipe
Typically, the dip comes with a side of pita or fresh vegetables. However, there are many other ways to enjoy it! Try it in one of the following ways:
- 1.25 cups raw walnuts
- 16 oz. jar of roasted and peeled red bell peppers, drained and rinsed (or roast your own, if you prefer to avoid the citric acid)
- 2 garlic cloves, grated or pressed
- 1.5 T lemon juice
- 1 T pomegranate molasses or honey
- 1.5 tsp ground cumin
- 1/2 tsp red pepper flakes (or more, to taste)
- 3/4 cup olive oil
- salt, to taste
- Toast your walnuts on the stove. Heat a dry non-stick skillet on medium heat. Add the walnuts and cook for 2-5 minutes, stirring almost constantly until they are nice and toasty (but obviously not burned).
- Put everything but the olive oil into the food processor and blend.
- Once everything is pretty smooth, drizzle in the olive oil slowly while the processor is still running.
- Taste. Adjust spices and add salt level if needed (you may not need any salt if you use the jarred peppers).
- Serve as a dip or condiment with pretty much anything: bread, meat, fish, veggies, whatever you like!
Muhammara (Syrian Red Pepper and Walnut Dip)
As I type this, I’m in the midst of the Sunday blahs.
I’ve eaten too much, our apartment is a mess, I haven’t done any of the work I have to do before tomorrow (despite the fact that I dreamed about it both Friday and Saturday night), and I’m trying to get up the motivation to go to the gym before it closes at 7:00.
Why does the gym close at 7 pm on Sundays?!
The more I think about it, the more I conclude I need a clone to stay at home and take care of all the things I want to avoid, like cleaning the sink and revising PowerPoint presentations. That way I can go about doing the important things, like baking cupcakes and getting to the gym on time, without that other stuff hanging over my head and causing unsettling dreams.
I guess if the worst things in my life are dirty sinks cleaning and PowerPoint, that’s not so bad, after all.
Forgive my complaining. I’ve been too busy lately, and I can just tell it’s going to be another crazy week. But isn’t that always the case? Luckily, this weekend I made it a priority to cook some delicious food to share with you. So let’s just hop to it, shall we?
Today I want to introduce you to something called muhammara. Because you need to get to know this deliciousness.
Let’s first get the pronunciation out in the open. I believe it’s mu-HUMM-a-ra, although feel free to correct me if you know better. Foods like this make me feel like the 8-year-old version of myself who read big words before she’d ever heard them spoken. Let’s just say I spent years pronouncing hors d’oeuvres “whores duh oovers” in my head before I ever heard the correct pronunciation. So I’m not about to correct anyone who pronounces an Arabic dish differently than I do.
Regardless which syllable you emphasize, muhammara is a Middle Eastern dip made mostly of roasted red peppers and walnuts. Middle Eastern cuisine is known for its amazing dips – think hummus and baba ghanoush – so it should come as no surprise that this is pretty much the tastiest spread ever to grace a pita.
Do you ever notice how once you discover a new dish or ingredient, you realize you’ve been surrounded by it this whole time? I first tried muhammara at the Middle Eastern restaurant below my yoga studio, where it’s served as an appetizer with lettuce leaves as dippers. Soon after that, I noticed it spread on the burgers at our favorite neighborhood restaurant, not to mention my Google searches turning up thousands of bloggers who’ve been making it for years. I hope the same happens to you! Muhammara is worth surrounding yourself with.
The secret ingredient in muhammara is pomegranate molasses, which you can find at Middle Eastern markets. It gives this spread a delicious sweet, tangy flavor and adds a deeper red hue to the roasted peppers. I was actually too lazy to go to the Middle Eastern market here for it, but was lucky enough to find it at Whole Foods next to the regular molasses. If pomegranate molasses isn’t available to you, you can buy pomegranate juice and reduce it down to a syrup to use here. Easy enough!
This dip is completely vegan, and is easy to whip up in a food processor or blender. You can let it run longer for a smoother dip, or leave it a bit chunky like I did. Traditional recipes call for more olive oil (I used just 2 Tbsp), but I found that the flavor didn’t suffer from reducing the amount of oil. It’s still plenty rich thanks to the walnuts and pomegranate molasses! Mmmmm.
I think muhammara is pretty heavenly spread on a pita or used as a dip for fresh veggies. Serving with romaine hearts, like the restaurant where I first discovered it, is also a nice lighter option! You can basically use it wherever you’d use hummus. But I especially have to recommend it on a sandwich with roasted veggies or spread on the bun of a quinoa burger. I have a few more uses for it up my sleeve, too – stay tuned later in the week!
All right, muhammara schmammara. I’ve got to make it to the gym before it closes!
Muhammara is traditional Syrian dip. It comes from city called Allepo, but it’s also popular in other countries, for example Turkey. It’s very aromatic and has beautiful color- it’s something that you may love or hate because of it’s specific sweet and salty taste, but you will not regret trying it!
The main ingredient here is a pepper an wallnuts. You may also notice slightly sour aftertaste because of a pomegranate molasses. You can buy it for example in Arab shops and it has specific, sweet and sour taste. If you can’t get one, you can use just pomegranate seeds on top of your dip. The clue to Muhammara’s characteristic and delicious taste is well baked pepper. Traditionally, people used to prepare it over the fire. You can also grill it and the results will be awesome!
What is Muhammara?
Muhammara is a hot red pepper dip, said to have originated from Aleppo, Syria and now popular in Levantine and middle eastern cuisines. It is made with red peppers, walnuts, bread crumbs, pomegranate molasses, lemon juice, cumin, Aleppo red pepper flakes, garlic and olive oil.
It is great as a traditional dip with pita chips. But I also love it on plain sourdough or French bread. And fantastic with a little bit of cream cheese on bagels.
Traditionally muhammara is sometimes spread on flat breads to make something similar to manakish, the flatbreads made with zaatar.
1. In a small skillet over medium, toast the cumin, stirring, until fragrant, about 30 seconds. Remove from the heat and set aside.
2. In a food processor, process the pita bread and walnuts until finely ground, about 45 seconds. Add the cumin, roasted peppers, Aleppo pepper (if using), pepper flakes, 2 teaspoons salt and 1 teaspoon black pepper. Process until smooth, about 45 seconds, scraping the bowl as needed.
3. Add the pomegranate molasses and lemon juice and process until combined, about 10 seconds. With the machine running, drizzle in the oil. Taste and season with salt and pepper, then transfer to a serving bowl. Drizzle with additional pomegranate molasses and oil, then sprinkle with parsley.